Corn Tamale Casserole

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Corn Tamale Casserole

Source: Seventh-day Diet Cookbook

 

1 cup stone-ground yellow cornmeal

1 cup whole-kernel corn, fresh or frozen, drained

1 cup sliced pitted black olives

2 cups chopped tomatoes

1 cup soy milk (or alternative)

1 cup chopped green onions

1/2 cup green bell pepper, cored, seeded, and chopped

1/4 cup garbanzo flour or soy flour

1 tsp. ground cumin

1 tsp. dried sweet basil

1 tsp. ground coriander

1 1/2 tsp. salt

1 tsp. Bakon seasoning

1 tsp. ground sage

1/2 tsp. garlic powder

Paprika

 

Preheat oven to 350 degrees F.

 

Combine all ingredients except paprika in a large bowl and mix well. Pour into

an 11 1/2 x 8-inch baking dish. Sprinkle with paprika. Bake for 50 - 60

minutes or until set.

 

Serves: 8